INFLUENCE OF BORATE AND CALCIUM ON GEL FORMATION OF A SULFATED POLYSACCHARIDE FROM ULVA-LACTUCA
INFLUENCE OF BORATE AND CALCIUM ON GEL FORMATION OF A SULFATED POLYSACCHARIDE FROM ULVA-LACTUCA
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DOI：
10.3891/acta.chem.scand.30b-0562
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发表时间：
1976-01-01
期刊：
影响因子：
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通讯作者：
HAUG, A
中科院分区：
文献类型：
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作者：
HAUG, A
当多糖浓度在1%或更高，pH值在7.5以上时，从乳酸菌中分离出的水溶性硫酸酸化多糖在海水中透析时会形成软凝胶。这种凝胶形成所需的海水成分是硼酸和钙离子。在通常在海水中发现的浓度下，单独的硼酸盐和钙离子都不能产生凝胶。据推测，凝胶的形成涉及到硼酸-多糖复合物的形成，导致分子间的连接，这些连接以一种未知的方式被钙离子稳定。从干海藻中提取这种多糖的实验和从分离的多糖中得到的结果支持了这一假设。这些实验之间的一致导致了这样的结论：硫酸酸化多糖（体内）很可能以凝胶的形式在海水中被硼酸盐和钙离子稳定。
The water-soluble, sulfated polysaccharide isolated from U. lactuca, forms a soft gel when dialyzed against sea water, provided the polysaccharide concentration is 1% or higher and the pH above 7.5. The components of seawater needed for this gel formation are boric acid and Ca ions. At concentrations normally found in sea water, neither borate nor Ca ions alone produce a gel. It is assumed that the gel formation involves the formation of borate-polysaccharide complexes leading to intermolecular linkages which are stabilized by Ca ions in an unknown manner. This assumption is supported by experiments with extraction of this polysaccharide from the dry seaweed and by the results obtained with the isolated polysaccharide. Agreement between these experiments leads to the conclusion that the sulfated polysaccharide (in vivo) most probably occurs as a gel stabilized by the borate and Ca ions in sea water.